Characterization and Removal of Buddy Off‐Flavor in Maple Syrup

Abstract

Buddy maple syrup is characterized by an unpleasant cabbage‐like flavor occurring generally toward the end of the sap harvest season. Occurrence of buddy off‐flavor leads to a decrease in syrup value and economic loss for the industry. It is therefore relevant to characterize the off‐flavor in order to apply corrective treatments. HS‐SPME combined with GC/MS was applied to analyze volatile aroma compounds in buddy maple syrup samples. Two novel volatile sulfur compounds were found in maple syrup: dimethyl disulfide (DMDS) and dimethyl trisulfide. A 3‐alternative forced choice in ascending concentration of different buddy syrups diluted in good quality syrup was conducted in triplicate to assess buddy syrup concentration thresholds leading to detection and recognition of the off‐flavor by 16 panelists while monitoring volatile aroma compounds in diluted samples. Results showed that DMDS was associated with the flavor defect. The recognition threshold concentration of buddy syrup varies depending on the syrup sample and the off‐flavor can be detected in syrups containing very low DMDS content. Application of a continuous heat treatment on buddy syrups for 2 hr at 104.5 °C led to a removal of the buddy off‐flavor as well as a significant reduction in DMDS content. Practical Application The results of this study provide a better understanding of the buddy off‐flavor in maple syrup and the heat treatment applied allowed us to eliminate this defect and obtain a syrup with a better sensory quality.

Metabolomics reveals chemical changes in Acer saccharum sap over a maple syrup production season

“…It has been suggested that alkyl-pyrazines, formed by heating amino acids and reducing sugars [ 16 , 17 ] are a causative agent of ‘buddy’ off-flavors in syrups [ 18 , 19 ]. Others have suggested that dimethyl disulfide (DMDS) and dimethyl trisulfide (DMTS) may also contribute to ‘buddy’ flavoring [ 20 ]. Although N’guyen et al .…”

“…It has been suggested that alkyl-pyrazines, formed by heating amino acids and reducing sugars [16,17] are a causative agent of 'buddy' off-flavors in syrups [18,19]. Others have suggested that dimethyl disulfide (DMDS) and dimethyl trisulfide (DMTS) may also contribute to 'buddy' flavoring [20]. Although N'guyen et al (2018) proposed that microbial activity plays a determining role in the development of 'buddy' syrup [6], Holgate showed that aseptically collected sap could also produce this off-flavor in late season [8].…”

Chemistry, processing, and functionality of maple food products: An updated comprehensive review

“…Maple syrup prepared from sap collected late in the season could develop “buddy off‐flavor” with an unpleasant cabbage‐like flavor and an odor that decreases the maple syrup value (Camara et al., 2019), suggesting that harvesting time has an impact on maple syrup quality. The sap contains precursor compounds that might promote the increase in the buddy off‐flavor (Sabik et al., 2012), though little is known about the storage compounds responsible for the buddy off‐flavor.…”

“…The sap contains precursor compounds that might promote the increase in the buddy off‐flavor (Sabik et al., 2012), though little is known about the storage compounds responsible for the buddy off‐flavor. The changes in amino acid composition in maple sap when leaf buds are opening after dormancy might cause such buddy off‐flavor (Camara et al., 2019; Morselli & Whalen, 1986). The buddy off‐flavor in the syrup has also been related to pyrazines induced in thermal‐treated food via Maillard reactions (Siegel, 2012; Van Den Berg et al, 2015) and suggests being influenced by changes in amino acid precursor of pyrazines.…”

“…Another class of compounds related to the buddy off‐flavor Camara et al. (2019) includes sulfur compounds, that is, dimethyl trisulfide and dimethyl disulfide. Continuous thermal treatment of buddy syrups for 2 hr at 104.5℃ caused a reduction in dimethyl disulfide concurrent with a less off‐flavor note.…”